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STUDY OF THE USE OF MILK PROTEINS IN FISH GEL PRODUCTS.

Author(s) : RYDER D. N.

Summary

WHEY PROTEIN CONCENTRATES (WPC) CHOSEN FOR THEIR ABILITY TO IMPROVE GELS AND WATER RETENTION COULD FIND A PLACE IN THE PRODUCTION OF SURIMI-BASED PRODUCTS SUCH AS CRABSTICKS. THE EFFECT OF ADDING DIFFERENT AMOUNTS OF WPCS WAS STUDIED IN RELATION TO TEXTURE, FLAVOUR, AND THE GEL COLOUR OF A SIMPLE FOOD OF THIS TYPE. AT IDENTICAL LEVELS OF ADDITION, WPC PRODUCED GELS WITH STRENGTHS EQUAL TO OR GREATER THAN THOSE OF GELS OBTAINED BY OTHER MEANS. IT WAS SHOWN THAT UP TO 15% OF THE SURIMI CAN BE REPLACED BY WPCS WITHOUT ALTERING ITS COLOUR OR FLAVOUR.

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Format PDF

Pages: p 107-114

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Details

  • Original title: STUDY OF THE USE OF MILK PROTEINS IN FISH GEL PRODUCTS.
  • Record ID : 1992-0260
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

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